Nothing quite warms the soul like a steaming bowl of Mom’s Old Fashioned Vegetable Beef Soup Recipe. This classic dish combines tender beef, fresh garden vegetables, and rich beef broth into a hearty, comforting soup that tastes like a warm hug from the past. Every spoonful bursts with robust flavors and nostalgic charm, making it a true family favorite perfect for chilly evenings or whenever you crave a satisfying homemade meal.
Ingredients You’ll Need
The beauty of Mom’s Old Fashioned Vegetable Beef Soup Recipe lies in its simple, wholesome ingredients that come together to create an unforgettable depth of flavor. Each element plays a key role—meaty beef for richness, vibrant vegetables for texture and color, and aromatic herbs for that perfect comforting touch.
- 1½ pounds beef stew meat or chuck roast: Choose well-marbled pieces for tender, juicy beef that melts in your mouth.
- 1 tablespoon vegetable oil: Ideal for browning the meat and building flavor from the very start.
- 1 onion (chopped): Adds a natural sweetness and aromatic base to the soup.
- 2 cloves garlic (minced): Provides a gentle kick and depth of savory flavor.
- 4 cups beef broth: The essential liquid base that enriches the soup’s heartiness.
- 2 cups water: Helps balance flavors and ensures the soup isn’t too thick.
- 1 can (14.5 oz) diced tomatoes with juice: Brings a slight tang and vibrant color.
- 1 tablespoon tomato paste: Concentrates the tomato flavor and thickens the broth beautifully.
- 3 carrots (sliced): Adds sweetness and a lovely orange hue.
- 2 celery stalks (sliced): Provides a subtle crunch and fresh, earthy notes.
- 2 potatoes (peeled and diced): Creates a comforting, starchy balance and soft texture.
- 1 cup green beans (fresh or frozen): Injects a bright, green freshness.
- 1 cup corn (fresh, canned, or frozen): Sweet kernels that pop in every bite.
- 1 cup peas (frozen or fresh): Mellow sweetness and vibrant color to round out the vegetable medley.
- 1 teaspoon salt: Enhances all the flavors harmoniously.
- ½ teaspoon black pepper: Delivers a gentle warmth without overpowering.
- 1 teaspoon dried thyme: Earthy herbaceous note that complements beef perfectly.
- 1 bay leaf: Adds a hint of depth during simmering that you’ll barely notice but definitely appreciate.
- Chopped fresh parsley for garnish (optional): A bright, fresh finish to each bowl.
How to Make Mom’s Old Fashioned Vegetable Beef Soup Recipe
Step 1: Browning the Beef
Start by heating vegetable oil in a large pot or Dutch oven over medium-high heat. Carefully brown the beef pieces in batches to avoid overcrowding, ensuring each side gains a rich, caramelized crust. This step locks in the juices and develops a deep meaty flavor that is the foundation of the soup.
Step 2: Sautéing Aromatics
Once the beef is browned and set aside, add the chopped onion to the same pot. Sauté for about 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for another minute—this gentle sautéing releases those glorious aromas that build the soup’s complexity.
Step 3: Building the Broth
Return the beef to the pot, then pour in the beef broth, water, diced tomatoes with their juice, and the tomato paste. Stir everything together to combine the flavors. This rich, tomato-infused broth serves as the warm, savory backdrop that supports the vegetables and meat.
Step 4: Adding Root Vegetables and Seasoning
Next, add sliced carrots, celery, diced potatoes, dried thyme, salt, black pepper, and the bay leaf. Bring the soup to a rolling boil, then reduce the heat to low. Cover and let it simmer gently for 1½ to 2 hours. This slow cooking tenderizes the beef and allows all the ingredients to meld beautifully together.
Step 5: Tossing in the Final Vegetables
About 20 to 30 minutes before the soup is done, stir in the green beans, corn, and peas. These vegetables cook quickly and add a fresh, sweet pop of flavor and crispness to balance the tender meat and root vegetables.
Step 6: Final Touches and Garnish
Remove the bay leaf, taste and adjust seasoning as needed. Ladle the soup into bowls and sprinkle with fresh chopped parsley if desired. Now you have a bowl of warmth, nostalgia, and love in every spoonful.
How to Serve Mom’s Old Fashioned Vegetable Beef Soup Recipe
Garnishes
Garnishing with a sprinkling of fresh parsley not only adds a splash of bright green but also a fresh herbal note that contrasts beautifully with the rich, slow-cooked flavors. You can also offer grated Parmesan or a dollop of sour cream for added creaminess and indulgence.
Side Dishes
This soup pairs wonderfully with crusty bread or buttery crackers. A warm baguette or a rustic sourdough slice is perfect for soaking up every drop of that luscious broth. For a heartier meal, serve alongside a crisp green salad lightly dressed with vinaigrette to balance the richness.
Creative Ways to Present
For a family-style gathering, serve the soup in a big rustic pot right at the center of the table to invite everyone to dig in. Or, for a cozy solo meal, freeze small portions in mason jars for easy, ready-to-heat individual servings. Adding a sprinkle of fresh chives or a swirl of olive oil just before serving also elevates the presentation.
Make Ahead and Storage
Storing Leftovers
This soup truly shines when made ahead because the flavors deepen and harmonize overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make sure to cool the soup completely before refrigerating to keep it fresh and safe.
Freezing
Mom’s Old Fashioned Vegetable Beef Soup Recipe freezes beautifully, making it a go-to meal prep option. Portion the soup into freezer-safe containers or heavy-duty zip bags, leaving a bit of room for expansion. It will keep well for up to 3 months without sacrificing flavor or texture.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. If it’s too thick after refrigeration or freezing, add a splash of water or broth to loosen the consistency. Avoid high heat to preserve the tenderness of the beef and vegetables.
FAQs
Can I use different types of beef for this soup?
Absolutely! While stew meat or chuck roast works best for tenderness, you can use other cuts like brisket or round roast. Just be mindful that leaner cuts may need shorter cooking times to avoid drying out.
Is it possible to make this soup in a slow cooker?
Yes, you can brown the beef and sauté the aromatics on the stove, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the beef is tender and vegetables are cooked through.
Can I substitute frozen vegetables for fresh?
Definitely. Frozen vegetables like green beans, peas, and corn are convenient and maintain great flavor when added later in the cooking process. Just be sure to add them near the end to avoid overcooking.
How do I make the soup thicker?
If you prefer a thicker broth, slightly mash some of the potatoes in the soup or stir in a small slurry of cornstarch and cold water towards the end of cooking, then simmer until thickened.
What sides go best with this soup?
Rustic breads, garlic knots, buttered crackers, or a simple side salad with a zesty vinaigrette are all excellent companions that complement the richness of the soup.
Final Thoughts
There’s something truly special about Mom’s Old Fashioned Vegetable Beef Soup Recipe that brings comfort, warmth, and a taste of home to any table. Whether you’re cooking for family or treating yourself to a cozy night in, this soup’s timeless flavors and hearty ingredients promise satisfaction in every bowl. Give it a try—you might just find your new favorite dinner that keeps you coming back for more!
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Mom’s Old Fashioned Vegetable Beef Soup Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6–8 servings 1x
- Diet: Gluten Free
Description
Mom’s Old Fashioned Vegetable Beef Soup is a hearty and comforting classic American dish featuring tender beef stew meat simmered with a medley of fresh vegetables in a rich tomato and beef broth. Perfect for chilly days, this flavorful soup offers a wholesome balance of protein and vegetables, making it an ideal main course for family meals. The slow simmering process melds the flavors beautifully, and it tastes even better the next day.
Ingredients
Beef and Broth
- 1½ pounds beef stew meat or chuck roast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 4 cups beef broth
- 2 cups water
Vegetables and Flavorings
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juice
- 1 tablespoon tomato paste
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup green beans, fresh or frozen
- 1 cup corn, fresh, canned, or frozen
- 1 cup peas, frozen or fresh
Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- Chopped fresh parsley for garnish (optional)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches, browning on all sides to develop flavor. Remove the browned beef and set aside.
- Sauté Aromatics: Using the same pot, sauté the chopped onion for 3–4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Add Liquids and Seasonings: Return the browned beef to the pot. Pour in beef broth, water, diced tomatoes with juice, and tomato paste. Stir well to combine all ingredients.
- Incorporate Vegetables and Herbs: Add sliced carrots, celery, diced potatoes, dried thyme, salt, black pepper, and the bay leaf to the pot. Stir everything together.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1½ to 2 hours, or until the beef is tender and flavors meld.
- Add Quick-Cooking Vegetables: About 20–30 minutes before the end of cooking, add the green beans, corn, and peas. Continue simmering until these vegetables are tender but still vibrant.
- Finish and Serve: Remove the bay leaf. Adjust seasoning with additional salt or pepper if needed. Garnish with chopped fresh parsley if desired. Serve hot with crackers or bread on the side for a satisfying meal.
Notes
- This soup tastes even better the next day as the flavors continue to develop.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months for convenient future meals.
- You can substitute or add other vegetables such as zucchini, cabbage, or lima beans according to your preference or seasonal availability.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
